ALMIBAR
Put two cupfuls of brown sugar in a saucepan, add a half-cupful of milk, and boil gently until a little put in cold water can be rolled into a ball between the fingers. Stir steadily while boiling; add a lump of butter the size of an egg; when this is melted remove from the fire and beat until the mixture begins to look creamy and slightly granulated. Stir in quickly a pound of English walnuts shelled and broken, beat for a moment and then turn into buttered tins to harden.